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Black Pepper Blood Orange Saison

Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Wojtek Dyszkiewicz
Calories: 199 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)

Created: Wednesday April 9th 2014

Original Gravity:

1.061

Final Gravity:

1.010

ABV (standard):

6.7%

IBU (tinseth):

31.7

SRM (morey):

8.4

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8 lb	American - Pale 2-Row8 lb Pale 2-Row	37	1.8	58.4%
2 lb	American - Rye2 lb Rye	38	3.5	14.6%
0.30 lb	German - Acidulated Malt0.3 lb Acidulated Malt	27	3.4	2.2%
1 lb	Candi Syrup - Belgian Candi Syrup - D-451 lb Belgian Candi Syrup - D-45 - (late boil kettle addition)	32	45	7.3%
0.40 lb	American - Carapils (Dextrine Malt)0.4 lb Carapils (Dextrine Malt)	33	1.8	2.9%
2 lb	Orange (Blood Orange)2 lb Orange (Blood Orange) - (late boil kettle addition)	4.05	0	14.6%
13.70 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Sorachi Ace0.5 oz Sorachi Ace Hops	Leaf/Whole	11.1	Boil	60 min	19.19	25%
0.50 oz	Sorachi Ace0.5 oz Sorachi Ace Hops	Leaf/Whole	11.1	Boil	15 min	9.52	25%
0.50 oz	Saaz0.5 oz Saaz Hops	Leaf/Whole	3.5	Boil	15 min	3	25%
0.50 oz	Saaz0.5 oz Saaz Hops	Leaf/Whole	3.5	Boil	0 min		25%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Sorachi Ace (Leaf/Whole)	28.71	50%
1 oz	Saaz (Leaf/Whole)	3	50%
2 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
	Infusion	--	151 °F	60 min
	Temperature	--	170 °F	10 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.50 oz	black pepper - crushed		Spice	Boil	10 min.

Yeast

Danstar - Belle Saison Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	Low
Optimum Temp:	63 - 75 °F	Starter:	No
Fermentation Temp:	75 °F	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Notes

Zest oranges with microplane grater. Peel oranges. Throw away remaining pith and try to remove "skin" from individual segments. Freeze orange to break down cell walls. Cover orange "meat" with water and heat to 160 during wort boil. Cover and allow to cool. Add to primary.

Mix zest with 4oz Grand Marnier 1 week prior to Brewing. Add at 0 min left of boil.

Use a fine strainer when going to primary to filter out pepper and zest.

Last Updated and Sharing

1,038

Views

Brews

Public: Yup, Shared
Last Updated: 2018-03-30 19:30 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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